Ingredients
see below
Preparation
Preheat oven to 500 degrees. Bring 5 quarts salted water to a boil over high heat. Meanwhile, in a large bowl combine 2½ cups heavy cream, ½ cup grated fontina, ½ cup grated pecorino Romano, ½ cup crumbled Roquefort or other blue cheese, 2 tablespoons ricotta, ¼ cup minced yellow onion, 4 cups finely shredded savoy cabbage, ½ teaspoon red pepper flakes, 1¼ teaspoons salt and 1 teaspoon freshly ground black pepper.
Parboil 1 pound penne 4 minutes. Drain, add to bowl with cream mixture and stir to combine.
Transfer mixture to a large gratin dish. Pasta should be no more than 1-inch deep. If necessary, use a second dish. Sprinkle 2/3 cup diced pancetta and 3 tablespoons grated Parmesan over top. Bake until pasta is bubbly and beginning to brown, 12-15 minutes. Let rest a few minutes before serving.
